Apple Cranberry Streusel Pie

Apple Cranberry Streusel Pie is so much better than a simple apple pie. The cranberries add so much flavor and bright, festive color to the pie. Plus, it’s super easy to make, which means you can spend more time on your turkey and side dishes. Not to mention, socializing with all your dinner guests! This pie is also perfect to bring along with you if you’re celebrating Thanksgiving at someone else’s home this holiday. Your Thanksgiving dinner host will be thankful and all the guests will be impressed!

We opted to make our own pie crust, but if you’re running low on time, you can definitely buy a frozen crust. The pie crust we made was simple and quick. We used Martha Stewart’s recipe for Pate Brisee, but cut it in half since we only needed one crust for our pie. That’s one of the wonderful things about Streusel Pies!

For the Crust:
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) butter, chilled and cut into pieces
1/8-1/4 cup ice water

In a food processor, combine the flour, salt, and sugar. Add butter and process for about 8 seconds until the mixture is coarse.

Then add the ice water while the machine is still running. Start with 1/8 cup and pulse the processor until the dough holds together without getting too wet or sticky. Add more water if needed, up to 1/4 cup. Don’t process the dough too much (up to 20 seconds max).

Flatten the dough into a disk and put in the refrigerator for at least an hour.

For the Pie:
Streusel Topping:
3/4 cup all-purpose flour
6 tablespoon firmly packed light brown sugar
6 tablespoon old-fashioned oats, uncooked
1/2 teaspoon ground cinnamon
6 tablespoon butter, melted

Pie Filling:
1 refrigerated rolled pie crust (for a 9-inch pie)
2 pounds granny smith apples, peeled, cored, thinly sliced (about 5 cups)
1 can (16 ounces) whole berry cranberry sauce
3/4 cup firmly packed light brown sugar
1-1/2 tablespoon cornstarch

Pre-heat the oven to 375 degrees.

You’re going to start by making the streusel topping. Combine the flour, brown sugar, oats and cinnamon in a bowl. Then cut in the butter until the mixture is crumbly. Set the topping aside for later.

We rolled out of pie crust on a floured surface into an 11 inch diameter and then put it in our pie dish and folded the edges over. We used a fork around the crust to make a pretty decorative edge.

The most difficult part of making the pie is definitely peeling and coring your apples. But even that is super easy and didn’t take us very long with our apple corer. If you don’t have one, you should definitely invest. There’s no sense in coring the apples by hand when you can use such a simple tool.

We combined the apples, cranberry sauce, brown sugar, and cornstarch into a big bowl and then spooned the mixture into the pie crust.

We sprinkled the streusel topping over the fruit and baked for an hour.

The pie came out of the oven nice and hot and ready for us to dig into. Though you may think granny smith apples and cranberries could be a bitter combination, the canned cranberry sauce and the brown sugar gave the pie an amazing sweetness. This pie is sure to impress any of your Thanksgiving guests, but we’re thinking we’ll want to make it year round!


One Comment

  1. katrina
    Posted November 19, 2009 at 11:11 am | Permalink | Reply

    Considering you give a seperate recipe for the crust, I’m guessing you don’t need “1 refrigerated rolled pie crust (for a 9-inch pie)” in the pie filling.

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